How To Make Spring Peas with New Potatoes and Watercress
Toss up a light but flavorful side of these spring peas, loaded soft potatoes and peppery watercress, that’s all coated in a tangy-minty thin sauce!
Bring the water to a boil in a medium saucepan. Add the potatoes and a pinch of salt. Cook over moderately high heat for about 20 minutes until fork-tender.
With a slotted spoon, transfer the potatoes to a plate and let cool, then halve or quarter any large potatoes.
Add 1 teaspoon of salt to the potato water and bring to a boil. Add the peas and cook over moderately high heat for about 5 minutes until tender.
In a large skillet, melt the butter in the olive oil. Add the leek and cook over low heat, stirring occasionally, for about 5 minutes until tender.
Reserve ½ cup of the potato cooking water, then drain the peas and add them to the skillet.
Add the potatoes and the reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring. Add the mint, chives and lemon juice and season with salt and pepper.
Remove the skillet from the heat and stir in the watercress.
Transfer the vegetables to a warmed bowl and serve. Enjoy!
- Calories: 197.82kcal
- Fat: 8.90g
- Saturated Fat: 3.17g
- Trans Fat: 0.16g
- Monounsaturated Fat: 4.33g
- Polyunsaturated Fat: 0.87g
- Carbohydrates: 24.04g
- Fiber: 6.62g
- Sugar: 6.47g
- Protein: 7.24g
- Cholesterol: 10.18mg
- Sodium: 824.79mg
- Calcium: 93.32mg
- Potassium: 559.68mg
- Iron: 2.47mg
- Vitamin A: 141.08µg
- Vitamin C: 63.39mg
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